<strong>Spicy dishes to try:</strong> While these dishes may not all be mop-your-brow hot, they are some of the most deliciously spiced foods around. Chiles do make a very strong showing in <strong>phaal curry</strong>, billed as one of the world's hottest curries.
Spicy dishes to try: While these dishes may not all be mop-your-brow hot, they are some of the most deliciously spiced foods around. Chiles do make a very strong showing in phaal curry, billed as one of the world's hottest curries.
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<strong>Egusi soup, Nigeria: </strong>Scotch bonnet peppers bring the heat to Nigeria's famous spicy soup. Egusi is made by pounding the seeds from the egusi melon, an indigenous West African fruit that's related to the watermelon.
Egusi soup, Nigeria: Scotch bonnet peppers bring the heat to Nigeria's famous spicy soup. Egusi is made by pounding the seeds from the egusi melon, an indigenous West African fruit that's related to the watermelon.
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<strong>Sichuan hot pot, China: </strong>Duck, seafood, chicken, pork, lamb and seasonal vegetables are all fair game for tossing into the pot to simmer in a mouth-numbing broth made with Sichuan peppercorns and dried Sichuan peppers for serious kick.
Sichuan hot pot, China: Duck, seafood, chicken, pork, lamb and seasonal vegetables are all fair game for tossing into the pot to simmer in a mouth-numbing broth made with Sichuan peppercorns and dried Sichuan peppers for serious kick.
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<strong>Som tam, Thailand: </strong>From northeastern Thailand's spice-loving Isaan province, <em>som tam</em> turns to green (unripe) papaya for its main ingredient, which is usually julienned or shredded for the salad.
Som tam, Thailand: From northeastern Thailand's spice-loving Isaan province, som tam turns to green (unripe) papaya for its main ingredient, which is usually julienned or shredded for the salad.
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<strong>Piri-piri chicken, Mozambique and Angola: </strong>The Portuguese introduced this spicy dish, also known as <em>peri-peri </em>chicken, into Angola and Mozambique as far back as the 15th century, when they mixed African chiles with European ingredients.
Piri-piri chicken, Mozambique and Angola: The Portuguese introduced this spicy dish, also known as peri-peri chicken, into Angola and Mozambique as far back as the 15th century, when they mixed African chiles with European ingredients.
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<strong>Chairman Mao's braised pork belly, China: </strong>Called <em>Mao shi hong shao rou</em> in China, this hearty dish is made by braising chunks of pork belly with soy sauce, dried chiles and spices.
Chairman Mao's braised pork belly, China: Called Mao shi hong shao rou in China, this hearty dish is made by braising chunks of pork belly with soy sauce, dried chiles and spices.
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<strong>Jerk chicken, Jamaica:</strong> Scotch bonnets star in several of Jamaica's iconic dishes, including escovitch fish, pepper pot soup and curry goat. But you might recognize them most from the ubiquitous jerk chicken and pork smoking roadside across the island.
Jerk chicken, Jamaica: Scotch bonnets star in several of Jamaica's iconic dishes, including escovitch fish, pepper pot soup and curry goat. But you might recognize them most from the ubiquitous jerk chicken and pork smoking roadside across the island.
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<strong>Ayam betutu, Indonesia: </strong>Popular on the Indonesian islands of Bali and Lombok, in particular, this whole chicken dish is stuffed with an intensely aromatic spice paste (<em>betutu</em>).
Ayam betutu, Indonesia: Popular on the Indonesian islands of Bali and Lombok, in particular, this whole chicken dish is stuffed with an intensely aromatic spice paste (betutu).
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<strong>Chicken wings, United States:</strong> Spicy buffalo chicken wings served with a pile of celery sticks and a ramekin of dunking sauce -- traditionally blue cheese dip, but ranch works, too -- are a sports bar staple.
Chicken wings, United States: Spicy buffalo chicken wings served with a pile of celery sticks and a ramekin of dunking sauce -- traditionally blue cheese dip, but ranch works, too -- are a sports bar staple.
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<strong>Shrimp aguachiles, Mexico: </strong>Similar to ceviche but with more bite, this raw marinated shrimp dish is from the western Mexican state of Sinaloa (and a staple along the Baja Peninsula, too).
Shrimp aguachiles, Mexico: Similar to ceviche but with more bite, this raw marinated shrimp dish is from the western Mexican state of Sinaloa (and a staple along the Baja Peninsula, too).
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<strong>Pad ka prao, Thailand: </strong>Considered the Thai equivalent of a sandwich or a burger, the dish is a mix of ground pork, spicy Thai chile peppers and holy basil and can be ordered as spicy as you like. Many locals like it best topped with a fried egg.
Pad ka prao, Thailand: Considered the Thai equivalent of a sandwich or a burger, the dish is a mix of ground pork, spicy Thai chile peppers and holy basil and can be ordered as spicy as you like. Many locals like it best topped with a fried egg.
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<strong>Beef rendang, Indonesia and Malaysia: </strong>This flavorful dry curry dish calls on kaffir lime leaves, coconut milk, star anise and red chile, among other spices, to deliver its complexity. It's often presented to guests and served during festive events.
Beef rendang, Indonesia and Malaysia: This flavorful dry curry dish calls on kaffir lime leaves, coconut milk, star anise and red chile, among other spices, to deliver its complexity. It's often presented to guests and served during festive events.
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<strong>Dakdoritang, South Korea: </strong>Comfort food to the max, the chicken stew doubles down on its spiciness with liberal doses of <em>gochugaru</em> (Korean chile powder) and <em>gochujang</em> (Korean chile paste) mixed with rice wine, soy sauce, garlic, ginger and sesame oil.
Dakdoritang, South Korea: Comfort food to the max, the chicken stew doubles down on its spiciness with liberal doses of gochugaru (Korean chile powder) and gochujang (Korean chile paste) mixed with rice wine, soy sauce, garlic, ginger and sesame oil.
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<strong>Penne all'arrabbiata, Italy:</strong> This classic Roman pasta dish's name gives you an idea of what to expect. "Arrabbiata" means "angry" in Italian. And <em>penne all'arrabbiata</em> pairs the relatively plain penne pasta with fiery flavors from the sauce.
Penne all'arrabbiata, Italy: This classic Roman pasta dish's name gives you an idea of what to expect. "Arrabbiata" means "angry" in Italian. And penne all'arrabbiata pairs the relatively plain penne pasta with fiery flavors from the sauce.
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<strong>Chicken Chettinad, India: </strong>The chicken pieces are simmered in a medley of roasted spices and coconut, and it is traditionally served with steamed rice or the thin South Indian pancakes called <em>dosa</em>, fried <em>chapati </em>or <em>naan</em>.
Chicken Chettinad, India: The chicken pieces are simmered in a medley of roasted spices and coconut, and it is traditionally served with steamed rice or the thin South Indian pancakes called dosa, fried chapati or naan.
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<strong>Doro wat, Ethiopia:</strong> The fiery Ethiopian spice blend called <em>berbere</em> -- aromatic with chile peppers, basil, cardamom, garlic and ginger -- is instrumental to the flavor chorus that's <em>doro wat</em>, Ethiopia's much-loved spicy chicken stew.
Doro wat, Ethiopia: The fiery Ethiopian spice blend called berbere -- aromatic with chile peppers, basil, cardamom, garlic and ginger -- is instrumental to the flavor chorus that's doro wat, Ethiopia's much-loved spicy chicken stew.
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<strong>Mapo tofu, China: </strong>Mouth-numbing Sichuan peppercorns bring the X-factor to this popular dish from China's Sichuan province that mixes chunks of silken tofu with ground meat and a spicy fermented bean paste called <em>doubanjiang</em>.
Mapo tofu, China: Mouth-numbing Sichuan peppercorns bring the X-factor to this popular dish from China's Sichuan province that mixes chunks of silken tofu with ground meat and a spicy fermented bean paste called doubanjiang.
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<strong>Vindaloo, India: </strong>Ghost pepper flakes and Scotch bonnet peppers are among the ingredients giving some versions of this dish its scorching taste. But in Goa, you can still find versions leaning on milder spices such as cinnamon and cardamom.
Vindaloo, India: Ghost pepper flakes and Scotch bonnet peppers are among the ingredients giving some versions of this dish its scorching taste. But in Goa, you can still find versions leaning on milder spices such as cinnamon and cardamom.
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<strong>Mafé, Senegal: </strong>Scotch bonnets' spice-giving goodness is deployed liberally in one of Senegal's favorite dishes, the spicy tomato and peanut or groundnut-based stew called <em>mafé.</em>
Mafé, Senegal: Scotch bonnets' spice-giving goodness is deployed liberally in one of Senegal's favorite dishes, the spicy tomato and peanut or groundnut-based stew called mafé.
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<strong>Chili, United States:</strong> Whether to include beans or not is a fierce chili debate. Chili powder, cumin and paprika are common spices.
Chili, United States: Whether to include beans or not is a fierce chili debate. Chili powder, cumin and paprika are common spices.
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